Description
Creamy, spicy buffalo chicken filling in tender bell peppers makes a cozy and satisfying meal.
Ingredients
Scale
- 3 large bell peppers, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, thinly sliced
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400 degrees.
- Arrange cut and de-seeded bell peppers in a lightly greased baking dish, cut side up.
- Combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix thoroughly.
- Fill the prepared peppers with the buffalo chicken mixture, packing it in.
- Cover the baking dish and bake stuffed peppers for 30 minutes.
- Remove foil and bake another 20 minutes until peppers are tender and stuffing is bubbling.
- Top with ranch dressing, thinly sliced green onion, and fresh herbs, then serve!
Notes
Feel free to prep the filling and stuff the peppers in advance for a quick dinner later.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg